See Also: Casseroles · Greece · Meat Dishes · Vegetable Dishes
Greek Eggplant Casserole
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 1/2 tablespoons extra-virgin olive oil
1/4 cup pine nuts
1/2 pound lean ground meat, such as lamb or beef
1 small onion, grated
3/4 teaspoon allspice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon tomato paste
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly round black pepper
12 elongated eggplants, about 4 inches long, or several large ones
2 tablespoons extra-virgin olive oil
1 tablespoon olive oil
1 cup chopped onion
1 bay leaf
4 cloves garlic, minced
2 teaspoons finely minced green chili, or more, to taste
1 small green bell pepper, minced
2 teaspoons tomato paste, dissolved in 1/2 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1-2 ripe tomatoes, seeded and thinly sliced
2 tablespoons chopped parsley
First make the filling: Brown pine nuts in oil and remove to drain. Add the meat and grated onion and cook to brown. Add 2 tablespoons water and increase the heat to medium and sauté 2 minutes longer. add the spices, tomato paste, parsley, salt and pepper. Allow to cool..
Remove several strips of peel, 1/2 inch wide, from eggplants, lengthwise. Heat the 2 tablespoons oil over medium heat and place in the eggplants. Cover tightly and cook until the flesh is golden brown on all sides and all parts of it are tender, about 12 minutes. Cool on racks. Discard any oil in the pan, and add 1 tablespoon oil, the chopped onion, bay leaf, garlic, chili, and bell pepper. Cook 5 minutes, stirring. Add the tomato paste and water and cook 1 minute longer. Season with salt, pepper, and sugar. Press open each of the eggplants and spread equal amounts of the meat filling into each cavity. Preheat the oven to 375 degrees. Line a 12 inch ovenproof serving dish with the vegetable sauce. Arrange the eggplants on top, with a layer of tomato slices over all. Cover with foil and bake for 45 minutes. Uncover and bake 15 minute longer. Serve warm with a sprinkling of the chopped parsley.
Recipe created 1995-06-03.
© 1996-2013 Dorothy McNett. All Rights Reserved.